This recipe is all over blog land right now, it comes from the cookbook Baked Explorations. This is an ultra rich recipe with 3 1/2 cubes of butter and over a cup of sour cream. How can it not be wonderful? It was good, but altitude played its mean tricks. The sides seem to rise faster than the middle. That resulted in high sides with little crumb and a dense middle with a lot of crumb. It's not bad--just not the beautiful evenly risen cake I wanted. I did try decreasing the leavening a bit--I guess not enough. There are many 'fixes' for high altitude baking but nothing that works every time.
So, if you live at sea level I think this cake would be amazing. If you live over 5000 feet you have challenges. I think I just need to purchase a 'mile high' baking book. Off to check out Amazon--don't you just love 1 click shopping. It's dangerous.
If you want the recipe just Google New York Crumb Cake--you will see several recipes and some great photos.